Skillet Cornbread – a perfect addition to your chili or a hearty soup and made in just 30 minutes!
You know what all the bowls of winter soups and chili need? A good piece of cornbread.
A nice comforting piece of a quick bread made in a skillet. And it really is quick! Made in under 30 minutes and you don’t need any special equipment.
Baking a bread to go with your dinner doesn’t get easier than this!
I realized I have never shared my cornbread recipe with you until the latest Le Creuset skillet giveaway. I asked you what would you make if you won the skillet and so many of you said: cornbread! Well, of course! It’s one of those things you just have to use your skillet for. So here it is, my cornbread recipe. Add it to your collection, along with my One-Hour Skillet Focaccia, of course. 🙂
Do you see how the edges of my cornbread are crispy and…. kinda rustic? That’s because I melted 2 tablespoons of butter in the skillet just before pouring the batter in! It makes it that much better!
And the inside? Oh, so fluffy and full of flavor. It has the perfect balance of flour and cornmeal to make a fluffy piece but one that will hold it’s shape and not fall apart once you cut into it.
- 2 Tbsp unsalted butter
- 1 c all-purpose flour
- 1 c yellow cornmeal
- 3 Tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 2 large eggs beaten
- 1/4 c vegetable or canola oil
- 1 c buttermilk
- Preheat oven to 400 degrees F.
- Place 2 tablespoon of butter into your 10 or 11 inch skillet. Set aside.
- In a large mixing bowl, whisk together the dry ingredients (flour, cornmeal, sugar, baking powder, baking soda and salt).
- In a small mixing bowl or a 2-cup measuring cup, whisk together eggs, oil and buttermilk.
- If your oven is ready, place the skillet inside for 2 minutes or until the butter is melted.
- Swirl the butter around the pan to coat it.
- Add wet ingredients to dry ingredients and stir with a wooden spoon. Do not overmix!
- Pour the batter into the skillet.
- Bake 15 to 20 minutes or until the top is golden and the toothpick inserted in the center comes out clean (my magic number was 18 minutes).
- Cool in pan before serving. Cut in wedges.